Enforcing food safety standards in Hanoi's craft villages

Food safety in Hanoi's craft villages has emerged as a critical issue in recent years. In response, local authorities and agencies have ramped up inspections and awareness campaigns, striving to improve product quality and tackle the issues associated with unsafe food production.

Workers make pork sausages at Nguyen Thi Loan's workshop in Uoc Le Village, Tan Uoc Commune, Thanh Oai District. Photo: VNA

Efforts to elevate product quality

With over 500 years of pork sausage-making experience, the people of Uoc Le Village in Tan Uoc Commune, Thanh Oai District, have taken the initiative to improve machinery and technology to deliver high-quality, safe products. 

Nguyen Thi Loan, a local craftswoman, said that her family has invested in grinding, steaming, and preservation equipment to ensure their products met hygiene and safety standards. They source meat from certified safe farms, and workers are trained in proper food processing techniques.

According to the commune authorities, nearly 30 households in Uoc Le make sausages, and most have upgraded to modern processing equipment to boost productivity while ensuring food safety.

Hoai Duc, another rural district of Hanoi, is also known for its agricultural and food-processing villages. These villages have embraced innovation, moving towards clean production and brand development. 

Currently, 52 out of 54 Hoai Duc craft villages have been recognized, including nine that specialize in food production, such as Luu Xa - Duc Giang for assorted foods and La Phu for confectionery.

To boost their economies and become more competitive in the marketplace, these villages have invested in modern equipment to improve product quality while maintaining food safety standards. 

As a result, many products from Hoai Duc's craft villages have successfully found their way into supermarket chains and even been exported, demonstrating the region's commitment to quality and safety in food production, according to local officials.

In the traditional vermicelli village of Phu Do in Nam Tu Liem District, efforts to enhance quality and ensure food safety are in full swing. 

Phu Do vermicelli is displayed at a recent food safety seminar. Photo: Thanh Binh

Pham Thi Duyen, a local vermicelli producer, said her family and many others produce hundreds of kilograms of vermicelli every day.

She noted that the government's growing interest in Phu Do vermicelli has led to the introduction of advanced technologies in the production process. These advances not only improve food safety standards but also ensure the production of high-quality products.

Duyen mentioned that residents have invested in modern machinery, such as flour filters and noodle machines, which has greatly reduced labor intensity. This innovation allows them to process 1-2 tons of rice daily, resulting in an impressive output of 90 tons of vermicelli.

In Xuan Dinh and Xuan Tao wards of Bac Tu Liem District, traditional moon cake producers are preparing for the upcoming Mid-Autumn Festival. In addition to improving packaging, food safety has become a top priority for these businesses. 

Bui Thi Binh, owner of Binh Chung Mooncake Shop in Xuan Tao, said that her family’s workshop, along with other local businesses, has undergone training on food safety practices.

"Our workers are provided with protective gear, gloves, health checks, and thorough training before production begins. This year, we have also invested in more modern machinery to further boost productivity and ensure better hygiene," she told the Lao dong Thu do newspaper.

With access to advanced baking technology, the production process now uses high-tech equipment to ensure food safety. As a result, mooncakes from Xuan Tao and Xuan Dinh are gaining consumers' trust in the capital and solidifying their place in the festive season.

Enhancing food safety inspections and awareness

The Me Tri green sticky rice (Com). Photo: Thanh Binh

In Me Tri Ward, every last Friday of the month, the Me Tri green sticky rice (Com) traditional village cooperative organizes training sessions every last Friday of the month to update workers and members on the latest food safety knowledge, said Ngo Thi Thuc, head of the traditional rice cake cooperative, adding that the local government has consistently supported their food safety initiatives.

"All stages of production are closely monitored. We have adopted anti-counterfeiting technology and traceability systems that allow consumers to track the origin and journey of our products through advanced chip technology (TrueData)," she explained.

Do Thi Lien, Chairwoman of the Me Tri Ward Women's Union, stressed the importance of raising food safety awareness among officials and community members. She advocates systematic education on the topic while regulators step up inspections and recognize those who excel in compliance efforts.

Ngo Thi Ngoc, Chairwoman of the Phu Do Ward Women's Union, stressed that the union actively promotes food safety regulations and encourages local businesses to choose products with clear origins, maintain ethical practices, and avoid selling substandard food.

The union also organizes various activities to promote food safety, encouraging women and local producers to advocate for safe and clean food production and consumption. They improve cooperation in monitoring food safety within the community.

In addition to awareness campaigns, districts and towns are intensifying food safety measures through organized inspection teams that severely punish offenders.

In Bac Tu Liem District, Nguyen Thi Thuan, Director of the Health Department, reported that many establishments have invested in better equipment and improved compliance with food safety regulations.

However, many food production and processing businesses remain small-scale and seasonal, making it difficult to effectively monitor the origin of their products. To enhance food safety in the district, Le Thi Thu Huong, Deputy Chairwoman of the Bac Tu Liem District People's Committee, has urged relevant departments to strengthen regulatory functions and accountability for food safety.

She emphasized the importance of interagency cooperation in ensuring food safety and preventing foodborne illness. In addition, inspection teams must be rigorous in addressing violations to raise community awareness and protect public health.